GoodMills Innovation launches High-MAC Brans to elevate fibre-rich baking

GERMANY – GoodMills Innovation, a company that specializes in developing clean-label ingredients based on cereals and pulses, has unveiled its latest breakthrough in functional baking ingredients: High-MAC brans, a new line of micronized and thermally stabilized cereal brans designed to enrich baked goods with fiber while preserving taste, texture, and volume.

The product addresses growing consumer demand for high-fiber, clean-label bakery items that deliver enhanced nutritional benefits without compromising on sensory qualities.

Crafted from wheat, rye, and spelt, High-MAC brans respond to growing consumer demand for nutritionally dense, clean-label bakery products.

Thanks to a proprietary micronization process, over 90% of the bran particles measure under 200 microns, allowing seamless integration into doughs without disrupting processing behavior or sensory appeal.

This fine particle size enables even distribution throughout the crumb in bakery products, avoiding the coarse texture often associated with traditional bran while significantly increasing mineral and fiber content.

The result is a smoother crumb structure, free from the coarse spots typically associated with conventional bran.

The brans are suitable for a wide range of applications, including classic breads, rolls, sandwich loaves, pizza bases, crispbreads, and cookies.

Dosage levels can be flexibly adjusted to meet specific nutritional claims, such as “source of fiber” or “high in fiber,” with minimal impact on dough handling.

The ingredient can be added directly during mixing, streamlining production for both artisanal and industrial bakers.

Beyond functionality, High-MAC brans also deliver on sustainability. They are derived from grain components typically discarded in the “after-flour” stage of conventional milling, parts not usually used in bread production.

This repurposing not only reduces waste but also enhances the nutritional profile of baked goods with higher mineral and fiber content.

The brans are solely cereal-based, fulfilling consumer preferences for clean-label products made from recognizable ingredients without any non-cereal fibers or additives.

Thermal stabilization extends shelf life significantly compared to untreated bran, making them ideal for commercial use.

GoodMills Innovation’s High-MAC brans offer the baking industry a clean-label, fiber-rich ingredient that enhances nutritional value while preserving product quality, appearance, and taste.

Additionally, this innovation positions GoodMills at the forefront of responding to evolving nutritional trends and consumer preferences in bakery applications.

With High-MAC brans, GoodMills Innovation is setting a new benchmark for fiber fortification in baking, delivering nutritional value without compromising consumer experience.

In 2024, GoodMills Innovation unveiled Slow Milling ingredients for artisanal baking.

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